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Creamy Wild Mushroom and Thyme Soup

Mushrooms are incredibly versatile in the kitchen. I like to add them to all the dishes I can. As I am not a mushroom expert, I rely on buying them, but we are lucky enough to have numerous farmers’ markets where mushroom vendors have a wide variety to offer.

One of my favorite things to do with mushrooms is dehydrate and turn them into powder for cooking. It’s a great way to have them available and then I am working with the mushroom flavor, not trying to get the kids to eat “More mushroom, Mom?”

Health Benefits of Mushrooms

Not only are mushrooms a delight for the taste buds, but they’re also packed with nutritional benefits. Rich in vitamins D and B, antioxidants, and minerals like selenium, mushrooms can boost your immune system, reduce inflammation, and even lower the risk of certain diseases. Incorporating mushrooms into your diet is an easy way to enhance your overall health while enjoying some delicious meals.

Mushroom in Herbalism

In herbalism, mushrooms hold a place of honor for their medicinal properties. Reishi, Chaga, and lion’s mane mushrooms, among others, have been used in traditional medicine for centuries. These medicinal mushrooms support brain health, reduce stress, and enhance the immune system. I can not encourage you strongly enough to consider adding these three mushrooms to your herbal repertoire.

Creamy Wild Mushroom and Thyme Soup


  • 1 tablespoon butter or olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 lb mixed wild mushrooms, cleaned and sliced (Button mushrooms are fine if that is all you can find)
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • A splash of cream or coconut milk


  1. Prepare the Base: In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
  2. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook until they are golden brown and have released their moisture, about 8-10 minutes.
  3. Thicken the Soup: Sprinkle the flour over the mushrooms, stirring to coat evenly. Cook for about 1 minute to remove the raw flour taste.
  4. Add Broth and Simmer: Pour in the vegetable broth, stirring continuously. Add the thyme sprig (or dried thyme). Bring to a simmer, reduce the heat, and let it simmer gently for 20 minutes. If you used a thyme sprig, remove it after simmering.
  5. Blend the Soup: Use an immersion blender to blend the soup in the pot until smooth. Alternatively, you can blend the soup in batches using a regular blender. Be careful with the hot liquid.
  6. Final Touches: Stir in a splash of cream or coconut milk for creaminess. Season with salt and pepper to taste.
  7. Serve: Serve the soup hot, garnished with fresh thyme leaves if desired. Enjoy with a side of crusty bread.

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